Blend peeled mango flesh until smooth and pass through a sieve into a bowl.
Mix lime juice, sugar, and softened gelatine into the mango purée.
Whisk the egg white until soft peaks form.
Whisk the double cream in a separate bowl until soft peaks form.
Fold the whisked cream and egg white gently into the mango purée.
Chill the mousse in a bowl for at least two hours until set.
Roll the banana halves in a mixture of sugar and chili powder.
Roll out the pastry thinly and wrap each banana piece securely.
Deep fry the prepared bananas in hot vegetable oil until golden brown.
Drain on kitchen paper and serve one banana half with a tablespoon of mousse.